Harissa Roast Chicken Traybake Recipe

This harissa roast chicken traybake is a one-pan wonder — juicy chicken, roast veg, and chickpeas all tangled up with smoky spice and sweet roasted garlic. It’s cozy, filling, easy to prep and the tray does the work.

Ingredients Needed

For the Filling:

• ½ butternut squash (750g)
• 2 red onions
• 2 carrots
• 2 mixed-colour peppers
• 1 lemon
• 1 bulb garlic
• 2 tbsp ras el hanout
• 1 x 1.6kg whole free-range chicken
• 1 tbsp rose harissa
• 1 x 700g jar chickpeas (with liquid)

For Assembling:

• Olive oil
• Sea salt & black pepper
• Couscous (to serve)
• Natural yoghurt (to serve)

How To Make Harissa Roast Chicken Traybake

1. Cook the Veggies: Preheat oven to 180°C. Cut squash into 4cm chunks, peel and quarter onions, chop carrots, tear peppers into big bits. Halve lemon, leave garlic bulb whole and unpeeled. Toss everything into a roasting tray with oil, ras el hanout, salt, pepper. Mix well.
2. Add the Main Ingredient: Place the chicken skin-side up right on top of the veg. Spoon over rose harissa and a bit more oil. Rub it in good — under the wings, between the thighs. Season the bird all over.
3. Assemble the Dish: Roast for 1 hour. Then pour in the chickpeas — juice and all. Shake the tray gently to settle everything. Roast for another 20 mins until golden, sticky, and bubbling at the edges.
4. Grill to Perfection: Optional: broil the tray for 2–3 mins at the end for extra crispy skin. Don’t walk away.
5. Serve Hot: Mash the soft garlic cloves right into the tray sauce — deep flavour bomb. Squeeze the roasted lemon halves all over. Serve with fluffy couscous and yoghurt swirled with extra harissa.

Why I Love This Recipe

First time I made this, I was starving and grumpy. Threw it all in a tray, didn’t even bother measuring properly — and it still turned out gorgeous. That garlic-mashed pan juice with the chickpeas? I could drink it.

Recipe Tips

• Don’t peel the garlic — it roasts better in the skin
• Use a deep tray so juices don’t spill while roasting
• Harissa can be spicy — adjust to taste
• Let chicken rest 5 mins before serving for juicier meat
• Chickpeas in their liquid thicken the sauce beautifully
• Serve with flatbreads instead of couscous if you fancy
• Leftover veg makes a killer wrap the next day

How To Store Harissa Roast Chicken Traybake

• At Room Temperature: Cool no more than 1 hour before storing.
• In the Fridge: Store leftovers in an airtight container up to 3 days.
• In the Freezer: Freeze chicken and veg separately. Use within 2 months.
• Reheating: Oven at 180°C for 15 mins, or microwave till hot. Add a splash of water if it’s dry.

Nutrition Facts (per serving)

• Calories: ~690 kcal
• Carbs: 45g
• Protein: 50g
• Fat: 34g
• Sugar: 10g
• Fibre: 9g
• Sodium: ~750mg

Let’s Answer a Few Questions! (FAQs)

• Q: Can I make this with chicken thighs instead?
  A: Definitely. Use skin-on, bone-in thighs and adjust roast time — about 45–50 mins total.
• Q: What can I use instead of chickpeas?
  A: White beans or butter beans work great. Add them later so they don’t go mushy.
• Q: Is this too spicy for kids?
  A: Just use less harissa or skip it for part of the tray. Still full of flavour.
• Q: Can I make this ahead?
  A: You can prep all the veg and season the chicken ahead. Just roast fresh for best texture.